🍝 Tagliatelle al Ragù (Rich, Slow, and Sunday-Worthy)

Description

This is the dish Italians reserve for family Sundays. Slow-simmered beef and vegetables cooked into a deep, velvety ragù, served over fresh tagliatelle. One forkful and you're home — no matter where you are.

Ingredients

• 🍝 300 g fresh tagliatelle (10.5 oz)
• 🥩 250 g ground beef (½ lb)
• 🧅 1 onion, finely chopped
• 🥕 1 carrot, finely diced
• 🌿 1 celery stalk, finely diced
• 🧄 2 garlic cloves, minced
• 🍅 400 g canned crushed tomatoes (14 oz)
• 🫒 30 ml olive oil (2 tbsp)
• 🥄 15 g tomato paste (1 tbsp)
• 🍷 100 ml dry red wine (⅓ cup + 1 tbsp)
• 🧂 Salt and pepper to taste
• 🌿 Optional: grated Parmigiano Reggiano for serving

Preparation

1. 1️⃣ Sauté base: Heat olive oil in a deep pan. Add onion, carrot, celery, and garlic. Cook until soft (6–8 min).
2. 2️⃣ Brown meat: Add ground beef and cook until browned. Season with salt and pepper.
3. 3️⃣ Deglaze: Pour in wine and let it reduce by half.
4. 4️⃣ Add tomato: Stir in crushed tomatoes and tomato paste. Cover and simmer on low for 45–60 minutes, stirring occasionally.
5. 5️⃣ Cook pasta: Boil tagliatelle in salted water until al dente.
6. 6️⃣ Serve: Toss pasta with ragù. Top with cheese, if using.

Total Time

🛠️ Prep: 15 min
🔥 Cook: 1 h
🕒 Total: 1 h 15 min

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